Vietnamese Caramelised Pork Bowl
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Vietnamese Caramelised Pork Bowl

Vietnamese Caramelised Pork Bowl

with Garlic Rice, Rainbow Slaw & Aioli

This bountiful bowl has "new favourite" written all over it! The oyster sauce and ginger paste are the key ingredients, giving a delicious flavour kick to the pork mince. With a crunchy rainbow slaw, garlic rice and a dollop of aioli to top things off, you'll happily devour this dish with speed.

Allergens:
Milk
•Gluten
•Mollusc
•Wheat
•Soy
•Peanut
•Egg

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

3 clove

garlic

1 packet

jasmine rice

(May be present: Wheat, Gluten, Soy. )

1

carrot

1 packet

celery

1 packet

pork mince

1 packet

ginger paste

1 bag

shredded cabbage mix

1 packet

oyster sauce

(Contains Gluten, Mollusc, Wheat;)

1 packet

crushed peanuts

(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

garlic aioli

(Contains Egg;)

Not included in your delivery

1

olive oil

20 g

butter

(Contains Milk;)

1.25 cup

water (for the rice)

drizzle

vinegar (white wine or rice wine)

1.5 tsp

brown sugar

1 tbs

soy sauce

(Contains Gluten, Soy;)

2 tbs

water (for the sauce)

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Nutritional Values

Energy (kJ)4010 kJ
Fat51 g
of which saturates13.6 g
Carbohydrate84.6 g
of which sugars18.1 g
Protein36.6 g
Sodium1928 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan
•Lid
•Large Frying Pan

Cooking Steps

1
1

• Finely chop garlic. In a medium saucepan, melt the butter with a dash of olive oil over medium heat. Cook half the garlic until fragrant, 1-2 minutes. • Add jasmine rice, water (for the rice) and a generous pinch of salt, stir, then bring to the boil. Reduce heat to low and cover with a lid. • Cook for 12 minutes, then remove from heat and keep covered until rice is tender and water is absorbed, 10-15 minutes.

TIP: The rice will finish cooking in its own steam so don't peek!

2
2

• While the rice is cooking, grate carrot. Thinly slice celery.

3
3

• In a medium bowl, combine pork mince, ginger paste and remaining garlic.

4
4

• In a large bowl, combine a drizzle of vinegar and olive oil. Season with salt and pepper. Add carrot, celery and shredded cabbage mix. Toss to combine and set aside.

5
5

• When the rice has 10 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook pork mince mixture, breaking it up with a spoon, until browned, 3-4 minutes. Drain any excess oil from the pan. • Add the brown sugar and cook, stirring, until sticky, 1 minute. Reduce heat to low, then add oyster sauce, the soy sauce and water (for the sauce). Season with pepper and toss until well coated, 1 minute.

6
6

• Divide garlic rice between bowls. • Top with Vietnamese caramelised pork and rainbow slaw. • Garnish with crushed peanuts. Dollop over garlic aioli to serve. Enjoy!